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Ingredientes
Direcciones
- Cook 4 breasts in water (water to cover breasts) with bouillon cube, onion and salt for 1 hour. Save water for chicken stock. Cut chicken breasts into big chunks.
- In heavy pot heat 1/4 lb. butter. Add in flour and brown to a golden. Add in chicken stock to browned flour a little at a time, to make a gravy. Pour gravy over chicken pcs. Serve over rice pilaf (recipe follows).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 6 servings | |
| Calories 333 | |
| Calories from Fat 214 | 64% |
| Total Fat 24.09g | 30% |
| Saturated Fat 12.24g | 49% |
| Trans Fat 0.11g | |
| Cholesterol 100mg | 33% |
| Sodium 299mg | 12% |
| Potassium 263mg | 8% |
| Total Carbs 7.53g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.73g | 0% |
| Protein 20.95g | 34% |
